Zucchini Gratin

Rinse the zucchini, remove the stalks and blossoms and cut lengthwise into narrow slices. Bring the salted water to the boil, blanch the zucchini very briefly and drain very well in a sieve. Stir the curd cheese with the eggs thoroughly. Rinse the chives, parsley and basil and shake dry. Pluck the leaves from the parsley and basil. Chop the herbs and mix them into the curd cheese. Season heartily with salt and pepper. Cut the ham into small cubes. Finely grind all but 2 tbsp. of the pine nuts and stir into the curd with the ham. Preheat the oven to 200 °C.

Grease an ovenproof dish and pour half of the curd mixture into it. Spread the zucchini slices evenly on top like a roof tile and cover with the remaining curd mixture. Finally, sprinkle the remaining pine nuts on top. Bake in the oven on the middle shelf for 30-35 minutes.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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